Restaurant Style Momo: The Ultimate Guide to Making Tibetan Dumplings | Steamed/Boiled/Fried

How to Make Momos: My Guide to Tibetan Dumplings

Momos are one of the most popular tibetan dishes. There are many variations of it. In this video, I will show you an authentic, restaurant style recipe. Try this at home and you will get to enjoy incredibly tasty, super juicy momos! This recipe is well suited for beginners. I included a dumpling soup recipe as well.

Since not everyone has the necessary pots to steam momos, I will introduce 3 different cooking methods and 4 folding techniques. Fried momos are called kotay and boiled momos are known as mokthuk or shuijiaozi.

Timestamps:
0:00 Start
1:30 Ingredients for Momo
1:48 Dough
2:27 Filling
4:52 Wrapping
6:40 Folding the Momos
08:38 Method 1: Steaming
09:52 Method 2: Frying
12:10 Method 3: Boiling
13:52 Chili Sauce
15:26 Tasting

Ingredients for five people:

Dough:
- 600g (1.3lbs) flour
- 350ml water (1.5 cups)
- 1/2 teaspoon salt

Filling:
- 600g ground beef
- 3 green onions
- 1/2 or 2/3 cube beef bouillon
- ground sichuan pepper
- 125ml (1/2 cup) water
- 2 tbs soy sauce
- 1/2 tsp salt

Chili sauce:
- 1 teaspoon of caraway seeds
- 3 tablespoons dried chili flakes
- 1/2 teaspoon
- water

Songs:
Tranquillity - Prod. Riddiman
   • tranquillity - lofi hip hop beat (FRE...  

Tibetan Folk Music
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